We love baking muffins and especially when you use baking paper as the cup. It looks like you have a muffin from Starbucks or something. Next to that the muffins can grow bigger and they do not stick to the muffin itself. And last but not least, it is cheaper than all the muffin cups that you need to buy;)
The Muffins (18)
|Almond flour||200 gr|
|Powdered sugar (sifted)||250 gr|
|Vanilla paste||2 spoons|
|Fresh raspberries||200 gr|
Melt the butter in a saucepan until it is brown and set aside to cool. Place the almond flour in a large mixing bowl. Sift in the icing sugar and flour and mix it together.
Whisk the egg whites lightly just to combine them, not whip them until they are stiff.
Add the egg whites to the dry ingredients a little bit at a time and mix thoroughly.
Finally add the vanilla, pinch of salt and the cooled butter. Mix well.
Refrigerate the mixture for at least an hour before putting it into the cups or baking paper forms.
Press three raspberries into each form and bake for about 20 minutes on 180 degrees until golden brown. Turn out of the oven and let them cool down.
Instead of raspberries you can also use: